Lunch · Dinner
Rigatoni Pomodoro
Rigatoni Pomodoro is a classic Italian dish featuring al dente rigatoni coated in a rich tomato sauce. Finished with fresh Mozzarella pieces or grated Parmesan, it’s a simple yet flavorful meal perfect for any occasion. We would suggest you look for canned San Marzano tomatoes and high quality ingredients for best taste.
Lower fatVegetarianVeganDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 298 kcal |
| Protein | 8.6 g |
| Carbohydrates | 48.3 g |
| Fat | 8 g |
| Fiber | 3.2 g |
| Sugar | 4.4 g |
| Saturated Fat | 1.1 g |
| Sodium | 371.1 mg |
| Cholesterol | 0 mg |
How to make it
- Cook the pasta: Bring a pot of salted water to a boil and cook the whole wheat rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
- Add the canned diced tomatoes (with their juice) to the skillet. Stir in the red pepper flakes. Season with a pinch of salt and pepper.
- Let the tomato mixture simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Taste the sauce and adjust the seasonings if needed.
- Toss the cooked rigatoni pasta with the prepared pomodoro sauce until the pasta is coated.
- Garnish the rigatoni pomodoro with fresh basil leaves and fresh mozzarella pieces or grated parmesan.
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